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Rebrand, renew, revamp, relocate: How restaurants keep it fresh
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(Clockwise from top left) Newly revamped restaurants Artichoke, Angie's Oyster Bar & Grill, Kotuwa and Anna's Gourmet.
ST PHOTOS: NG SOR LUAN, SHINTARO TAY
DeeperDive is a beta AI feature. Refer to full articles for the facts.
SINGAPORE – Status quo is never an option for people in the food business. Customers are restless, always wanting something new. Leases end. Restaurant interiors look tired. Chefs leave.
So, in a bid to stay ahead of the competition in a competitive food city, owners are constantly looking at ways to keep you, dear diners, interested.
